White Beans with Za’atar Roasted Tomatoes and Olive Oil Recipe

SERVINGS: 2 | RECIPE BY: MAUREEN ABOOD

Cook your own beans (favorite brand: Rancho Gordo) from dry by soaking them overnight, then cooking them in water with onions, carrots, and celery until tender (no salt, until the very end of cooking). Or use prepared beans to make this a very quick, simple, meal that could not be more delicious or satisfying!

INGREDIENTS

2 large tomatoes, cored and sliced in thick wedges
2 tablespoons za'atar
Kosher salt, to taste
Extra virgin olive oil
2 cups cooked white northern or cannellini beans
1/4 cup freshly shaved parmesan cheese
2 tablespoons chopped herbs, such as basil, mint, chives, or a combination

INSTRUCTIONS

1. Heat the oven to 375 degrees. Line a sheet pan with nonstick foil or parchment paper.

2. Lay the tomato wedges on the sheet pan and season with a tablespoon of za’atar and a pinch of salt. Drizzle with olive oil, about 2 tablespoons in total. Roast the tomatoes until they are very soft and fragrant, about one hour.

3. Divide the beans in two pasta bowls. Lavishly drizzle olive oil over the beans and toss with a pinch of salt to coat the beans. Top the beans with the roasted tomatos, parmesan cheese, chopped herbs, and a finishing pinch of za’atar and salt. Serve immediately.